- 3 T olive oil
- 1 t cumin seeds
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 T tomato paste
- 1 t ground cumin
- 1 t ground coriander
- 1/4 t kosher salt, more to taste
- 1/4 t ground black pepper
- pinch of chili powder
- 1 quart chicken or vegetable broth
- 1 cup red lentils
- 1-2 large carrots, peeled and diced
- juice of 1/2 lemon, more to taste (optional)
- 3 T chopped fresh cilantro
Heat oil in large pot. Saute cumin seeds for 3 minutes. Add onion, saute until translucent, about 3 minutes. Add garlic, saute 1 minute.
Stir in tomato paste, cumin, coriander, salt, pepper, and chile powder, saute 2 minutes more.
Add broth, water, lentils and carrot. Bring to a boil, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Add salt to taste.
Using an immersion blender or regular blender (after cooling), puree half the soup then add it back to the pot.
Stir in lemon juice.
- 6 cups chicken stock
- 3 to 4 cups cooked shredded chicken
- 2 (15-ounce) cans beans of your choice, rinsed and drained (I used Great Northern beans)
- 2 cups (16 ounces) salsa verde (store-bought or homemade)
- 2 teaspoons ground cumin
- optional toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped red or green onions, sour cream, crumbled tortilla chips
Combine ingredients. Stir together chicken stock, shredded chicken, beans, salsa and cumin in large stockpot.
Bring to a simmer. Cook on high heat until the soup reaches a simmer. Then reduce heat to medium-low to maintain the simmer.
Serve. Serve immediately, garnished with your favorite toppings including tortilla strips, avocado and grated cheese.
- 1 tablespoon olive oil
- 1 medium white onion, peeled and diced
- 2 medium carrots, diced
- 5 cloves garlic, peeled and minced
- 6 cups vegetable stock (or chicken stock)
- 1 1/2 cups red lentils, rinsed and picked over
- 2/3 cup whole-kernel corn
- 2 teaspoons ground cumin
- 1 teaspoon curry powder (next time try skipping this)
- (optional) pinch each of saffron and cayenne
- zest and juice of 1 small lemon
- fine sea salt and freshly-cracked black pepper
Sauté the veggies. Heat oil in a large stockpot over medium-high heat. Add onion and carrots and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent. Add garlic and sauté for 1 more minute, stirring occasionally, until fragrant.
Simmer. Stir in the vegetable stock, lentils, corn, cumin, curry powder (plus saffron and cayenne, if using) until combined. Continue cooking until the soup reaches a simmer. Then cover and cook for 15 minutes, stirring occasionally, until the lentils are completely tender.
Blend (optional). Using either a hand blender or traditional blender, puree the soup until it reaches your desired consistency. (If using a traditional blender, please see notes below.)
Season. Stir in the lemon zest and juice until combined. Taste and season the soup with a generous pinch or two of fine sea salt and black pepper, as needed.
Serve. Serve warm, garnished with an extra fresh lemon slice if desired.
- 4 organic green zucchini
- 1 organic jalapeno
- 4 garlic cloves
- ½ cup diced red onion
- 1 green bell pepper
- 4 cups vegetable broth
- 2 tablespoons olive oil
Dice / slice all veggies into small pieces.
Heat olive oil in large pan over medium heat.
Add all veggies and allow to soften / brown slightly.
Add veggie broth and set heat to low – let rest for approx 20 mins.
Transfer all to blender and puree.
- 1 cup red onion, diced
- 1/3 cup poblano pepper (about 1), seeded and diced
- 1 teaspoon minced garlic
- 1 1/4 pounds ground turkey
- 1 tablespoon chili powder
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (19-ounce) can cannellini beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (14-ounce) can fat-free, lower-sodium chicken broth
- 1/2 cup chopped fresh cilantro
- 6 lime wedges
Heat a large saucepan over medium heat. Add first 4 ingredients; cook for 6 minutes or until turkey is done, stirring frequently to crumble. Stir in chili powder and next 8 ingredients (through broth); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in cilantro. Serve with lime wedges.
- 4 tablespoons butter
- 2 shallots, minced
- 3 pounds butternut squash, unpeeled, halved lengthwise, seeds and stringy fibers scraped with spoon and reserved (1/4 cup), and each half cut into quarters
- 1/2 cup heavy cream
- 1 teaspoon packed dark brown sugar
Heat butter in large Dutch oven over medium-low heat until foaming subsides; add shallots and cook, stirring frequently, until softened and translucent, about 3 minutes.Â Add squash scrapings and seeds and cook, stirring occasionally, until fragrant and butter turns saffron color, about 4 minutes.Â Add 6 cups water and 1 1/2 teaspoons salt to Dutch oven and bring to boil over high heat; reduce heat to medium-low, place squash cut side down in steamer basket, and lower basket into pot.Â cover and steam until squash is completely tender, about 30 minutes.Â Off heat, use tongs to transfer squash to rimmed baking sheet; reserve steaming liquid.Â When cool enough to handle, use large spoon to scrape flesh from skin into medium bowl; discard skin.
Pour reserved steaming liquid through mesh strainer into second bowl; discard solids in strainer.Â Rinse and dry Dutch oven.
In blender, puree squash and reserved liquid in batches, pulsing on low until smooth.Â Transfer puree to Dutch oven; stir in cream and sugar and heat over medium-low heat until hot.Â Add salt to taste; serve immediately.
Serve with buttered cinnamon-sugar croutons.Â Adjust oven rack to middle position and heat oven to 350 degrees.Â Remove crusts from 2 slices of hearty white bread and cut into 1/2-inch cubes.Â Toss bread cubes with 1 tablespoon melted butter.Â Set aside.Â In a small bowl, combine 2 tablespoons sugar with 1/2 teaspoon cinnamon.Â Add cinnamon sugar mixture to bread cubes and toss to coat thoroughly.Â Spread cubes in even layer on parchment paper lined baking sheet; bake until crisp, 8 to 10 minutes.
- 2 tablespoons vegetable oil
- 3 medium onions, minced
- 2 carrots, peeled and chopped medium
- 1/4 cup tomato paste
- table salt
- 1/2 cup dry white wine
- 2 pounds blade steak, trimmed and cut into 1/2 inch pieces
- 1 (28 oz) can diced tomatoes, pureed with their juice in blender
- 2 cups beef broth
- 2 cups chicken broth
- 1/3 cup soy sauce
- 1/4 cup pearl barley
- 1 tablespoon minced fresh thyme (or 1 teaspoon dried)
- 1/4 cup minced fresh parsley
- ground black pepper
Heat oil in 12-inch nonstick skillet over medium heat until shimmering but not smoking.Â Add onions, carrots, tomato paste and 1/4 teaspoon salt and cook until vegetables are softened and lightly browned, 10 to 15 minutes.Â Stir in wine, scraping up any browned bits. (This can be done ahead and refrigerated in an airtight container overnight).
Transfer vegetable mixture into slow cooker insert and stir in meat, pureed tomatoes, broths, soy sauce, barley and thyme until evenly combined.Â Cover and cook on low until meat is tender, 9-11 hours (or on high for 5-7 hours).
Gently tilt slow cooker insert and remove as much fat as possible from surface of soup using a large flat spoon.Â Stir in parsley, season with salt and pepper to taste, and serve.
- 4 tablespoons butter
- 1 cup diced zucchini
- 1 cup diced carrots
- 1 cup diced potatoes
- 1/3 cup diced celery
- 2 tablespoons diced onion
- 1/2 cup chopped leeks
- 1/2 teaspoon minced garlic (or more)
- 2 cups undrained canned diced tomatoes
- 2 quarts chicken broth
- bay leaves
- 2 tablepoons diced fresh parsley
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon basil
- 1/2 cup brown rice
- 1 can canelli beans
- 1/2 cup shredded parmesan cheese
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup diced cabbage (optional)
In a large stock pot over medium heat, melt butter and saute zucchini, carrots, potatoes, celery, onions and leeks for approximately 10-15 minutes.Â Add garlic and saute 2-3 minutes.Â Add tomatoes, chicken broth, bay leaves, parsley, salt, pepper, basil and brown rice.Â Simmer, covered, for 45 minutes.Â Add beans, parmesan, peas, corn and cabbage.Â Simmer uncovered for an additional 15 minutes.
- 2 teaspoons olive oil
- 2 onions, diced
- 2 cloves garlic, diced
- 4 cups chicken broth
- 1 can (15 ounce) diced tomatoes
- 2 cans (14-19 ounces each) cannellini or white beans, drained and rinsed
- 1 cup ditalini or other small pasta
- 4 cups chopped spinach
- fresh ground black pepper
- bay leaves
Heat the oil in a large sauce pan over medium heat.Â Add the onions and garlic; cook, stirring occasionally, for 5 minutes or until onions are soft.Â Add broth, tomatoes (with juice), beans, pasta and bay leaves; cook, stirring occasionally, for 15 minutes, or until the pasta is all dente.Â Add the spinach; cook, stirring occasionally, for 3 minutes, or until the spinach is wilted.Â Remove bay leaves and season to taste with pepper.
- olive oil
- 1.5 pounds ground beef
- 2 cloves garlic
- 1/2 onion, diced
- 1/2 12-oz can of beef broth
- 1/2 teaspoon oregano
- 3 teaspoons chili powder
- 1.5 teaspoons cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 2 tablespoons jalapenos, seeded and diced
- 2 12-oz cans chili beans, rinsed
- 1 28-oz can diced tomatoes
- 1/2 12-oz can tomato paste
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
In a medium skillet, brown ground meat.Â Drain and remove from pan.Â Add olive oil to the pan and saute onion forÂ 3 minutes.Â Add garlic and saute another 2 mintues.Â Remove from pan.
Put all ingredients in a slow cooker and cook for 6-8 hours on low or 2-4 hours on high.